How To Host A Yorkshire Farm Tea! Traditional Yorkshire Tea, Sandwiches and More!
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- Опубліковано 13 лип 2019
- How To Host A Yorkshire Farm Tea! Traditional Yorkshire Tea, Sandwiches and More!
We were recently visiting a viewer and friend in North Yorkshire, England. In this video, our friend Christel shows us how to make Yorkshire tea for a Yorkshire farm tea! Christel showed us how to make an assortment of sandwiches and other treats and we enjoyed them together!
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Interesting... glad you had this experience with such a nice lady. Thanks for sharing.
Now that's really thoughtful, all looks gorgeous, what a lovely lady, so kind x 😊
How wonderful and how nice of Crystal to invite you all into her life and home.
How special to be in her home. Would be a dream come true for me. Everything looks so yummy! ❤❤❤
This is my favorite of all of your shows. I have ancestors from Yorkshire and I grew up having a lot of food like this outside of New York City. Also, I want that tea set!
This was just the most beautiful video! Thank you!
What an awesome experience, so kind of Crystal! 💗😇
Thank you for sharing! Love the awesome traditions they have in the UK! ❤️
Thank you so much for sharing your trip with us!
Thank you so much for sharing a proper tea. Crystal seems a most gracious host.
Yum!! Just what a fancy right now. I saw the picture then made some scones while watching the video, eating my scones with you all at the end. Can't beat a proper or farmhouse cream tea!
So much fun!! Thanks for sharing!
What a lovely afternoon. Thank you for sharing such a wonderful experience with us. I am so enjoying this. Crystal is such a lovely host.
This is such a fun video, thanks for getting it out to us!!! Looked soo good!
I am enjoying these travel videos. I am glad you are having fun!
Thank you for sharing, keep them coming love watching your shows.😄
Lovely!
Oh yum....it is has been so long since I have been to a real tea party...Crystal, you really outdid yourself with this one. I craved a piece of the fruit cake as well as the beautiful sandwiches. Isn't it amazing how special they taste just being cut in triangles. Love the story of the Vicar's tea set, so nice that you were the recipient of that. I thank you so much Tawra & Mike for giving us the opportunity to see the lovely Yorkshire Farm Tea. Have a Blessed day. (Tawra could you snag the recipe for the chutney?)
How fun would that be!She is so very lovely🌹🥀🌺 Everything looks exquisite!!My daughters and I are planning a tea with their grandmothers, everything looks perfect!!Thank you both for this wonderful inspiration!❤
Interesting video! Thanks for taking us along DOAD!
Oh, my goodness! I'd want to try it all! What a kind hostess❤
This all looked wonderful. What a lovely lady Crystal is. Tawra and Mike thanks for sharing this tea with us. You all look so happy, and I am so glad. Donna W
Loving these videos
Thank You for sharing.
mm i was eyeing those scones with cream and jam!thanks for sharing!
What no Parkin, a traditional sticky cake of syrupy molasses, oatmeal and ginger.from northern England, particularly. Yorkshire
Yes that was one thing forgotten! I love Parkin, with best butter, even though I'm the wrong side of the Pennines, Lancashire...
@@davidhoward2487 No worries, so am I - Wigan area. Pity they didn't tried Uncle Joe's.
How fun!
The tea looked wonderful. Can't wait to see how to make a proper pot/cup of English tea!
Oh what a really pleasant video, Crystal was great😇😇😇
Absolutely lovely host, and the tea! My hubby and I have always dreamed of traveling to the UK. Happily our son and his wife did earlier this year! The tea set and the story of the curate is classic!
It's so funny hearing accents I know so well on your channel. 😄
This is very helpful. We are having a tea party for my daughters 5th birthday. So much good info here!
That looks delicious and such a beautiful presentation of all the cakes, pies, and sandwiches. Also, that light lavender floral print dress (with the pink roses) that your lovely hostess has on is so very pretty! Wish I could find a romantic looking, modest, floral dress just like that here in the USA (that doesn’t cost a small fortune)!
Can’t wait for you to make us a proper tea party. Yummy
Green tomato chutney is lovely.
English viewer Christal, I adore you. You are perfectly lovely in every way. Masham is a place of lovely people. I aspire to visit someday.
Wow wensleydale cheese ontop of fruitcake mmmmmuchbetter than supersweeeet icing... love this idea
Yum!!
I live in the South East of the UK, Ive only been to Yorkshire a few times. but it is one of best counties, lovely food scenery and people!
Loved this video. Some of my favourite foods. I love to buy the Yorkshire Curd tart when we go back to Yorkshire from London. You can't really buy it anywhere else in the UK that I've seen. I love Crystal's very traditional choice of sandwich fillings. You can't beat a good egg and cress sandwich, plus the Wensleydale cheese with chutney. I love how crumbly this cheese is. So Yorkshire and so English. We're now in Australia visiting my sister and this makes my mouth water watching it. Love the Pork pie too. We always buy these at Christmas for a Boxing day buffet. She put on a proper spread for you. So happy that you enjoyed your time in my home county.
Crumbly lancashire is even crumblier than wensleydale and the flavour is far superior.
Gorgeous
A very good chutney recipe from Delia Smith. I’ve made it for the past three years and I find it superb.
Damson Chutney:
Ingredients
-3 Lb (1.35 kg) of Damsons (a wild-ish cross of sloes and domesticated plums. They come in many shapes and sizes but typically have dark purple/midnight blue skins and are tart and very dry when you bite into them raw).
-1 lb (450 g) Seedless Raisins.
-1 lb (450 g) Dark soft brown sugar.
-1 lb (450 g) Demerara sugar.
-2 tablespoons of sea salt.
-2 heaped teaspoons of ground ginger.
-2 small cinnamon sticks.
-1 oz (25 g) allspice berries.
-1 dessertspoon cloves.
-2 pints (1.2 litres) malt vinegar.
-1 lb (450 g) cooking apples (no need to peel them).
-3 largeish onions.
-3 cloves of garlic.
Method
You’ve got two options here.
One is to halve the damsons, slitting them down the natural line of the fruit and twisting out the stones-very tedious. The other is to stew them gently with 1/2 pint (275 ml) of the vinegar and then, with your hands, remove the stones as they separate themselves from the flesh-also tedious but, either way, it will only take about 25 minutes and I promise you it is well, well worth it. Place them in a preserving pan, then core the apples but leave the peel on, and then finely chop them. Then finely chop the onions, adding both of these to the pan. After that, crush the garlic and add that, followed by the ginger, raisins, sugar and (remaining) vinegar. Then sprinkle in the salt and stir everything thoroughly. Now wrap the cinnamon, allspice and cloves in a piece of muslin (or gauze) and tie the top loosely with string to form a little bag, which should then be tied onto the handle of the pan and suspended among the rest of the ingredients. Now bring everything to the boil, then lower the heat and let the chutney simmer very gently for 2-3 hours, stirring it occasionally and rather more often towards the end to prevent it sticking to the bottom. (I find that I sometimes need to add a splash or two of water too, but it depend on the water content of the fruit being used).
When almost all the vinegar has disappeared and the chutney has thickened to a soft consistency, do the channel test-if it is ready, when you draw a channel with a wooden spoon across its surface, it will leave an imprint for a few seconds without filling up with vinegar. While it is still warm, pour it into the hot, sterilised jars, filling them as full as possible. Cover each with a waxed disc (I never do this. They keep for years just fine without), and seal tightly with a vinegar-proof lid. Label when cold and store the chutney in a cool, airy cupboard, leaving it to mellow for at least 3 months before eating. (I just opened a jar of this that I made 2 years ago and it was divine!).
Ps: we get the word Chutney from India. Over there it can refer to a wider range of sauces or bases for sauces, both wet and dry I think.
Hi Tawra & Mike & Family wow! I enjoyed your video it was so relaxing kisses to Jack Mmmmm! I love fruitcake♥️
Maybe you could bring home some Yorkshire recipes?? Please? : )
Oh wow! Loved this video! Thank you for sharing. It would be cool if you set up a cooking show from Crystal's kitchen. :)
Fabulousthankyou a good country unposh sunday tea crusts on.
Nice
The table setting is beautiful and the food looked amazing. So they do cut the crust off?
In a more fancy Afternoon Tea, they would..4 of us had that in a hotel like the Dorchester, and including tips, it came to £154!!...
What a wonderful lady. What brand of tea did she use?
That curd tart looks a good 'un.
Haven’t had yorkshire curd for years, our local bakers who had been in the city for decades closed years ago, leaving just the bigger chains that don’t sell traditional goods.
I'd be straight in for those Pork Pies with chutney, they look delicious.
I know me too! Funny thing is after 10 years together my Spanish girlfriend is still suspicious of cold meat pies. I just got her to try a little bit of Melton Mowbray pork pie only last year. She seemed confused. I don't get foreigners some times!
Crystal looks like an older version of your daughter. Very sweet.
I have never had my fruit cake with cheese! Is it a southern/northern thing? Like the sound of it though...
Northern. Usually Wensleydale or my side of the Pennines, Lancashire.
Very nice! But how did you fare eating all that gluetin stuff on your stomach? 💜😁👍
Well I've been eating it and it's not as bad as the US but I still can't really eat it so i'm going off again. ;-(
My Yorkshire wife insists the place is called "Masham" rather than Massam? But I see from Wiki that the local people call it Massam. Only in Yorkshire!!
Every single person we talked to in town called it Massam.
Is all that homemade except the pork pies?
the scones The curd pie and pork pie were all purchased